People have been asking me about cake mix recipes that can be used to make cookies and other desserts. Some of the best cookie dough recipes I have put together were made with white cake mix. The mixes do make good cookies but I have to admit, nothing quite compares with making cut out cookie dough “from scratch” and the latter seem to hold up better than the cake mix cookie recipes. It’s a choice you will have to make for yourself. Also, I’ve discovered that, if the cookies are glazed or frosted with butter cream frosting, they hold up a lot longer. I keep all cooled cookies in Rubbermaid plastic take-along containers, usually with wax paper dividing the layers.
One of the oldest Betty Crocker cake and frosting mix cookbooks in my collection was published by Golden Press —it has a copyright date of 1966 and some of the boxed ingredients are no longer available but it does contain several pages of cookie recipes made with Betty Crocker cake mixes. It may be the first cookbook of this genre that I added to my collection—which I had just begun in 1965.
Two cookbooks offered by Duncan Hines (Proctor & Gamble) were BAKE SHOP IN A BOOK, published in 1979 and sure enough, it contains some cake mix cookie recipes – you could make Candy Bar Cookies with Duncan Hines Deluxe yellow cake mix or Raspberry Oatmeal Bars, also with yellow cake mix. Spicy Apple Raisin Snack Cake Mix was used to make Spicy Apple Raisin Cookies. Chocolate Peanut Butter Cookies were made with Moist & Easy Double Chocolate Chip Snack cake mix (I vaguely remember the snack cake mix—I don’t think they were around very long). BAKE SHOP IN A BOOK was followed in 1982 by another ring-bound cookbook called DUNCAN HINES BAKING WITH AMERICAN DASH. (I think both of these were cookbooks that were obtained by mail from Procter & Gamble, possibly with some box tops and a little payment of some kind).
Cake mix cookies were on the horizon, possibly being shared by cooks around the country without much fanfare. That was about to change—and correct me if I’m wrong but I believe the first widely advertised cookie was the lemon Rice Krispy cookies that appeared at a Pillsbury bake off and then the recipe could be found on a box of Pillsbury Lemon Cake mix. I make those a lot and keep the cereal on hand just for that purpose. They are the favorite of my daughter-in-law.
Another one of the recipes I have made numerous times is a chocolate crinkle cookie made with Betty Crocker super moist devil’s food cake mix, along with cooking oil, eggs and some granulated sugar.
FAVORITE BRAND NAME BAKE SALE COOKBOOK was published in 1997 and is a big thick spiral bound cookbook with a wide variety of bar cookie recipes made with cake, brownie, and muffin mixes although it contains many “from scratch” recipes as well.
Then along came the Cake Doctor. Author Anne Byrn is the author of
THE CAKE MIX DOCTOR, by Anne Byrn, published in 1999, quickly followed with
CHOCOLATE FROM THE CAKE MIX DOCTOR, published in 2001.
(A third cookbook of Anne’s is the Cupcake Cookbook, published in 2005).
Also published in 2001 was QUICK FIXES WITH MIXES (CAKES, COOKIES, BARS & goodies, BY Lia Roessner Wilson.
101 THINGS TO9 DO WITH A CAKE MIX, by Stephanie Ashcraft, was published in 2002.
BETTY CROCKER’S ULTIMATE CAKE MIX COOKBOOK, was also published in 2002.
You don’t always need to buy a pricey cookbook to find these recipes—I have a large collection of the cookbooklets that Betty Crocker and Pillsbury both publish throughout the year (I hedge when it comes to paying full price even for these booklets which I think now are about $5.00 each in the supermarket where they can be found on display by the checkout stands)- but I find loads of them for about ten cents each at the Friends of the Library bi-annual book sales and they are usually in pristine condition. In front of me at the moment is a Betty Crocker Super Moist Cake Mix Recipes which was published in 2002, Inside are cookie and bar recipes all made with Betty Crocker Super Moist cake mix—Triple Chocolate Cherry Bars and chocolate chip cookies, Munchy Chocolate cookies—which I have seen with many different names, rolled sugar cookies (yes, made with white cake mix) and old-fashioned peanut butter cookies.
There are probably other cookbooks of this type on my shelves but these were a few that I pulled off the shelves just to provide some suggestions. Here is the recipe for Munchy Chocolate cookies that I have seen called Chocolate Crinkle cookies and perhaps a dozen other names. So easy!
You will need 1 package Betty Crocker’s Super Moist devil’s food cake mix (*I have found that any kind of chocolate cake mix works)
1/3 cup vegetable oil
1 tsp vanilla extract (*This is my own addition to all of the cake mix cookie recipes—I also add vanilla or another extract to my cake mixes)
You can usually add some of your own other additions, such as a handful of chocolate chips—mini chips work well—or a few chopped walnuts or pecans.
Preheat oven 350 degr3ees. Mix together cake mix, oil and eggs in a large bowl and mix until it becomes a dough. Shape dough into 1” balls and roll in granulated sugar. Place 2” apart on baking sheets lined with parchment paper. Bake 8-10 minutes. Remove cookies from baking sheets and cool on wire racks. (This recipe says to bake on ungreased cookie sheets—but I have been using parchment paper for all of my cookies for quite a long time).
Sandy’s cooknote: Along with vanilla or almond or even orange extract that I add to cake mixes—if a chocolate cookie or brownie recipe calls for water, I often substitute cold coffee leftover from breakfast. And during the holidays, I usually drizzle a bit of glaze on the cookies to make them look more festive.